1 preheat oven to 180°C/350°F. Steam the chopped pumpkin for 15 minutes until tender (I microwave it, but a lot of vegans I know seem to have a thing against microwaving)

2 spread out the lasagne sheets and cut into 24 10cm squares. Put aside.

3 Heat oil in large frying pan and cook shallots and garlic for 5 minutes or until softened. In a large bowl mash the pumpkin and mix with the shallots and garlic and the mascarpone, Parmesan and herbs. Season to taste.

4 Spoon 1 tablespoonful of pumpkin filling into the centre of 12 pasta squares, dampen edges and place another pasta square on top. Seal the edges by pressing down with a fork. Repeat to make ravioli.

5 Bring a shallow pan of water to the boil and gently lower ravioli into the water. Boil until pasta is cooked, about 5 – 7 minutes, then drain. Drizzle with olive oil, sprinkle with Parmesan, parsley and ground pepper and serve.